-DOROTHY CROSS   (TMPJ72B)
-----------------------------------CRUST-----------------------------------
      2 tb Butter or margarine;melted

    1/2 ts Instant espresso powder

      1 c  Vanilla-wafer crumbs

----------------------------------FILLING----------------------------------
     24 oz Cream cheese;

           -or Neufchatel cheese Room t
      8 oz Mascarpone cheese

  1 2/3 c  Sugar

      4    Lg eggs; Room Temp.

      1 ts Vanilla extract

      1 pn Salt

      2 ts Instant espresso powder

      1 tb Hot water

      2 tb Brandy

      1 oz Semisweet chocolate;grated

      2 ts Unsweetened cocoa

  Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan.
  Stir in butter and espresso powder in small bowl until combined. Stir
  in crumbs until crumbs are evenly moistened. Pat evenly over bottom
  of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on.
  Tightly cover outside bottom and sides or springform pan with
  heavy-duty foil. Filling: Meanwhile, beat cream cheese and mascarpone
  in large mixer bowl at medium-high speed until light and fluffy, 2
  minutes. Gradually beat in sugar, scraping down sides of bowl with
  rubber spatula, until completely smooth, 3 minutes. Reduce speed to
  medium and beat in vanilla and salt. Add eggs, one at a time, beating
  just until blended after each addition. Pour 4 cups filling over
  crust in prepared pan and place in large roasting pan. Dissolve
  espresso in hot water. Fold into remaining filling with brandy and
  grated chocolate. Spoon mixture evenly over filling in pan; smooth
  top with spatula. Place pan on oven rack. Pour enough hot water into
  roasting pan to come 1" up side of springform pan. Bake 1-1/4 hours
  or until center is just set. Remove cheesecake from water bath. Cool
  completely on wire rack. Remove foil. Cover and refrigerate
  overnight. Just before serving, run knife around edge of pan; remove
  sides. Sprinkle lightly with cocoa. Makes 12 servings. Reformatted by
  Joyce Alenskis XMXX58B